This is a variation on a recipe from the Yo Sushi! cookbook – the kids bought it for me for Christmas.
The originals are made from pumpkin and are one of my must have choices when the kids convince us to go for sushi. But the local shop had sweet potato and no pumpkins, so the sweet potato variation was born. Also, I only had a half packet of panko so I coated the rest of the cakes in rusk as that’s what the local shop had.
Sweet Potato Cakes
1 sweet potato
1 small onion, finely chopped
Some vegan marge
chopped parsley (start with a tablespoon)
Peel and chop the sweet potato into chunks. Boil for about 10 minutes until it is soft. While it is cooking fry the onion until soft (I slightly over shot this, oops, and got browned onions but it didn’t wreck anything.)
Mash the sweet potato with some marge and once it is well mashed, add the onions, parsley, salt and a fair amount of nutmeg – I like this strongly nutmeggy, you know your preferences.
Set up 3 bowls – 1 with flour, 1 with the beaten egg and 1 with the breadcrumbs. Make the sweet potato mixture into cakes and dip them into each in turn – starting with the flour, then the egg and finally the breadcrumbs.
Fry them in hot oil for a few minutes until the outside is crispy and serve with katsu dipping sauce. I am including the Yo Sushi recipe here but the internet has hundreds, many not made from combining ketchup and HP sauce!
125ml HP sauce
50 ml tomato ketchup
1 tablespoon honey.
Mix these, taste and decide if you like it sweeter (add more ketchup) or more tamarindy (add more HP sauce). This makes loads so you’ll have to make the potato cakes more than once in the next few weeks to use it up. Shame.